1. Where should the effort be put to reduce the Salmonella prevalence in the slaughtered swine carcass effectively?;Alban;Prev. Vet. Med.,2005
2. Biostatistique;Albert,2004
3. Commission Decision of 8 June 2001 laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (notified under document number C (2001) 1561) (Text with EEA relevance) (2001/471/EC);Anonymous;Off. J. Eur. Union,2001
4. Food Conservation Temperature;Anonymous,2003
5. ISO 17604 Microbiology of Food and Animal Feeding Stuffs – Carcass Sampling for Microbiological Analysis;Anonymous,2003